Crispy Ranch Chicken & Baby Potatoes
A one-pan meal with crispy, ranch-seasoned chicken and buttery roasted potatoes. Easy, flavorful, and perfect for busy nights!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Servings 3
Calories 480 kcal
For the Chicken & Potatoes:
- 4 boneless skinless chicken breasts
- 1 ½ lbs baby potatoes halved
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley
For the Crispy Ranch Coating:
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 packet ranch seasoning mix
- 2 tbsp melted butter
- 1 tbsp Dijon mustard
Preheat oven to 400°F. Line a sheet pan with parchment paper.
Toss baby potatoes with olive oil, salt, pepper, smoked paprika, garlic powder, onion powder, and dried parsley. Spread on one side of the pan.
In a bowl, mix panko, Parmesan, and ranch seasoning.
Brush chicken with melted butter and Dijon mustard, then coat in breadcrumb mixture. Place on the sheet pan.
Bake for 25-30 minutes, until chicken is 165°F and potatoes are crispy.
(Optional) Broil for 2-3 minutes for extra crispiness.
Serve hot with extra Parmesan and parsley!
Keyword Crispy Chicken, Ranch Chicken, Sheet Pan Dinner